Author: Marcia K.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 7 Eggland's Best Eggs (this may vary based on the amount of veggies you use
- 1C Fresh spinach, chopped
- ¼C Onions, finely chopped
- ½C Broccoli florets, finely chopped
- ¾C Ham, diced (I use a thick slice of uncured deli ham)
- Salt, pepper and garlic powder to taste
- Shredded cheese of your choice (optional). I use mild, white cheddar
- Preheat oven to 350 F.
- Saute onions and broccoli over medium heat until soft. Add spinach, ham and continue cooking until spinach is wilted.
- Whisk eggs together with seasonings in a mixing bowl.
- Add veggie/ham mixture to eggs.
- Coat 12 muffin cups with cooking spray.
- Fill each muffin cup with egg/veggie mixture.
- Top with shredded cheese.
- Bake 15-17 minutes or until eggs spring back or toothpick comes out clean.
- Cool on a rack and remove from pan.
- Enjoy warm or room temperature. Egg cups can be rewarmed in the microwave or toaster oven if desired.
Recipe by The Healthy Slice at https://www.marciashealthyslice.com/2016/02/fueling-active-kids-with-egglands-best-eggs.html
3.5.3208